STRATEGIES FOR REDUCING FRUIT AND VEGETABLE WASTE FROM SUPERMARKETS IN THE CONTEXT OF ENVIRONMENTAL PROTECTION. CASE STUDY KOSOVO

Background. Fruit and vegetable waste is an issue that should be addressed in the context of food policy. Apart from surplus inventory and customer behavior, the most frequent reason for fruit and vegetable waste in retail is a shortage of trained food handling personnel. To prevent waste, fruit and vegetables need to be handled and stored carefully. The purpose of the research was to survey workers in the fruit and vegetable departments of supermarkets in Kosovo in order to learn about their experiences, the reasons behind their perceptions of product waste and methods for reducing fruit and vegetable waste, while ensuring environmental protection. Results and conclusions. According to the findings, the majority of employees have higher education; they are 25 years old on average and have worked for the company for at least a year; there is no discernible relationship between age and job experience. Supermarkets in Kosovo employ fewer permanent workers than supermarkets in European countries. Apples, pears, plums and small fruit like raspberries and strawberries were considered by personnel to be the best-selling fruit. The vegetables that were sold included potatoes, tomatoes, onions, peppers, spinach and cucumbers, which are essential in Kosovo's cuisine and are perceived as the best-selling and the most often consumed products. Perhaps because these kinds of foodstuffs were so widely available, their handling was associated with waste. Donating and using them in the food industry are two ways to prevent the loss of fruit and vegetables that are in good shape.